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Delightful Cakes to Bake on Lazy Sunday Afternoons

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Raspberry Lemon Poppy Seed Snacking Cake 14/22

© The Candid Appetite

Raspberry Lemon Poppy Seed Snacking Cake

If Queen Elizabeth eats snacking cake, we're sure it's this one. Sweet and slightly tart, this poppy seed cake has a nice dose of lemon and raspberry jam baked right in. With a thin layer of jam and a silky raspberry buttercream, this is the kind of cake you eat with your pinkies up! Here's the recipe.


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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!